chapter 1

Question 1

Identify 2 nutrients found in fruit and vegetables. Give one function of
each nutrient

Answer 1

• Protein
• Growth Repair
• Fat
• Insulator/keeps body warm

Question 2

Give two practical ways to increase consumption of fruit and vegetables

Answer 2

• Add salad to sandwiches

- Make a soup using vegetables

Question 3

Identify one method of cooking which helps to meet current

dietary advice.

Answer 3

• Stir Frying
  Little fat is used helping eat less fat
• Boiling
  No fat added to food so helping to eat less fat

Question 4

Explain why consumers may choose to buy fruits and vegetables when in
season.

Answer 4

• food miles may choose
  only to buy food in season

-Foods bought in season may have higher nutritional value so is a
better choice

Question 5

Identify two ways to change the diet to help prevent coronary heart
disease.

Answer 5

• Reduce fat
• Reduce sugar
• Reduce salt

Question 6

Describe each of the following sensory tests.

(i) Preference test
(ii) Rating test

Answer 6

Preference test
- Used to sort out a choice of foods or drinks into order of like/dislike

Rating test
- Used to find out how much someone likes or dislikes a product by giving
it a rating/score to specific attributes/ factors/aspects.

Question 7

Identify two points of statutory information that can be found on a cake
label. Explain the benefit of each point of information to the consumer.

Answer 7

Name/description  So the consumer knows what the product is

List of ingredients  So the consumer can decide if they like or dislike the product

Date marking Use by  Helps consumers with stock control when storing at home

Question 8

A food manufacturer has extended its range of low fat breakfast cereals.
Identify and explain two ways the manufacturer could promote this
range.

Answer 8

Use of
celebrities/famous idols
 Consumers may think that that celebrity
eats the cereal and therefore consumer
will be like celebrity

Use of
celebrities/famous idols
 Consumers may think that that celebrity
eats the cereal and therefore consumer
will be like celebrity

Question 9

Explain how the following factors can lead to spoilage during the
production of the breakfast cereal.
(i) Moisture
(ii) Time

Answer 9

Moisture
 If breakfast cereal comes into contact with moisture it could affect the
palatability/texture/appearance/encourage bacterial growth/mould.

Time
 If the ingredients in the breakfast cereal are stored for too long this
could affect flavour/shelf life/texture.

Question 10

State two ways of reducing sugar intake at breakfast.

Answer 10

• Don’t add sugar to foods/drinks eg cereal/tea
• low sugar varieties of breakfast cereals
• Replace sugar with sweeteners

Question 11

State one function and one food source of sodium.
Function
Food Source

Answer 11

Function - Maintenance of fluid/water balance

Food sources - Salt

Question 12

State one function and one food source of Vitamin D.

Answer 12

Function Formation/maintenance of bones/teeth

Food Sources Cod Liver Oil

Question 13

Name a dietary disease linked to a high sodium diet.

Answer 13

High blood pressure/hypertension/blood clot/heart attack

Question 14

Explain how each of the following factors could affect consumers’ choice
of food.
(i) Online shopping
(ii) Advertising

Answer 14

Online Shopping-
Could increase choice as consumer has access to a wide range of retailers

Advertising -

Consumers may choose food products they have been made aware of by
advertising

Question 15

Explain two reasons why additives would be used in food products

Answer 15

Nutrients may be added to give food qualities it did not have before

Low fat products may not be available without the use of additives

Flavourings/colourings replace what has been lost in processing

To increase shelf life which will reduce waste

Question 16

A Food Manufacturer is developing a new range of organic soups.
(a) Identify and explain two stages in the development of a new soup.
Stage

Explanation

Answer 16

Stage – Concept Generation
 This is when the company will develop ideas
 This is the thinking stage/thinking up new ideas

Stage - Concept Screening
 All ideas are considered some are kept and some are disregarded
 A specification is com

Stage – Market Research
 Look for gap in the market
 Collect consumer opinions

Question 17

Give one advantage and one disadvantage to the consumer of organic
produce.

Answer 17

Advantages
 May be fewer side effects/allergies

Disadvantages
 Organic produce may be more expensive

Question 18

Evaluate Modified Atmosphere Packaging (MAP) for the consumer.

Answer 18

The atmosphere in the package has changed therefore there is a longer shelf
life (for perishable foods)

Suitable for environmentally aware consumers as they may prefer the use of
natural gases rather than preservatives